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Roast Pumpkin Salad
By Andy | April 24, 2009
Roast Pumpkin Salad
Serves 4
Prep time : 15 minutes
Cooking time : 25 minutes
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Ingredients
400 grams butternut pumpkin, peeled and diced into 1cm cubes.
1 large red onion, cut into thin wedges.
2 cloves of garlic, peeled.
1 cos lettuce heart, roughly torn.
50 grams baby rocket leaves, washed and dried.
50 grams baby spinach leaves, washed and dried.
250 grams cherry or grape tomatoes, halved.
1 avocado, peeled and diced.
100 grams feta, cubed into 1cm pieces.
1/2 cup slivered almonds, toasted.
2 tablespoons balsamic vinegar.
1 teaspoon dijon mustard.
2 tablespoon olive oil.
Olive oil cooking spray.
Method
Preheat oven to 200C.
Line a baking tray with baking paper, spread pumpkin into 1 layer, spray lightly with oil. Add garlic cloves and onion.
Roast for 20-25 minutes, or until pumpkin is tender. Allow to cool until it can be handled.
In a large mixing bowl, combine the lettuce, spinach and rocket leaves with the avocado, cherry tomatoes, feta and almonds.
Add the pumpkin and onion.
In a mixing jug, squeeze the softened flesh from the garlic cloves, add the balsamic, oil and mustard and whisk until emulsified.
Serving
Pour over dressing, gently mix to combine and serve with a crusty bread roll.
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Topics: Side Dishes, Vegetarian | No Comments »
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